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تم إلغاء حظر المستخدم بنجاح
سوباش gomes, Chef tournat

سوباش gomes

Chef tournat·Le royal Meridien beach resort and spa

الإمارات العربية المتحدة

الثانوية العامة أو ما يعادلها, Accounting

الخبرة العملية

مجموع سنوات الخبرة: 25 سنوات, 5 أشهر

Chef tournat

سبتمبر 2018 - حتى الآن

Le royal Meridien beach resort and spa

دبي، الإمارات العربية المتحدة

سبتمبر 2018 - حتى الآن

Preparing for buffet lunch and dinner
Checking maintaining the quality and standard of food in buffet
Arranging for special guest request
Training the staff on HACCP, hygiene, operating new equipment, new menu.
Checking stock in hand and ordering accordingly
To avoid wastage and keep the food cost as per the budget.
Handling guest complaints and taking feedback during buffet from the guest and bring any improvement if required.
Following the instruction of chef de cuisine and executive chef, giving feed back when required.



Following and implementing Haccp requirements in my outlet as required by dubai municipality, making sure all the staff follows it on daily basis.

مجال الشركة:
الضيافة والسكن
الدور الوظيفي:
الموارد البشرية والتوظيف

Head chef

يناير 2003 - حتى الآن

Le Royal Meridian Beach Resort& Sp

الإمارات العربية المتحدة

يناير 2003 - حتى الآن

ALL DAY DINING (BRASSERIE 2.0)

Working as chef tournat for all day dining

مجال الشركة:
الضيافة والسكن
الدور الوظيفي:
الإدارة

Junior Sous chef

أكتوبر 2012 - نوفمبر 2012

Shades (Family sports bar)

أكتوبر 2012 - نوفمبر 2012

Creating special menu on promotion basis to increase sale.
Making of menus, recipe and costing.
Motivating and educating the staff to get best output.
Setting the standards for HACCP and Hygiene in the kitchen.
Menu engineering and implementing new dishes as per the trend.
To conduct a periodic check on equipment and report any faulty ones
To maintain the overall budgets and to raise purchase requests for new equipment to be ordered.

الدور الوظيفي:
غيرذلك

Junior sous chef

فبراير 2012 - سبتمبر 2012

Mivida kitchen (seafood Market)

فبراير 2012 - سبتمبر 2012

الدور الوظيفي:
غيرذلك

junior sous chef

مايو 2011 - يوليو 2011

مايو 2011 - يوليو 2011

The operation of mivida kitchen starts with breakfast buffet. For dinner we set up a big display of fish, sea food and anti-pasti. The guest selects whatever fish or sea food they like and its cooked according to their likings within the given time with different kinds of sauces, accompanied with rice and vegetable of the guest choice from the menu.

Responsibilities:
Training my staff.
Checking the quality and the standards of food that is prepared.
Giving hand to my chef de cuisine in making of new menu and its recipe.
Maintaining the monthly food cost.
Guiding and educating my associates for better performance to minimize wastage,
Serve quality food, avoid guest complaints, increase sale.
Being the PIC (person in charge) I have to check all the aspect related to HACCP.
Menu planning and its costing.

الدور الوظيفي:
غيرذلك

chef de partie

فبراير 2010 - مايو 2011

seabreeze kitchen and pool kitchen

فبراير 2010 - مايو 2011

serving a mix menu which starts form soups, salads, burgers, sandwiches, steaks, sea foods, pastas every days, Day Special.
During busy seasons we do a cover of around 110 in sea breeze restaurant and around 350 covers in pool bar.

Responsibilities:

Making of daily market list and store requisition, checking stock in hand and the slow and fast moving item. Keeping the outlet budgeted food cost on line.
Being the department TRAINER I train my staff on HACCP, food and personal hygiene, to educate and guide them to avoid or reduce wastage of food, on job training required from training department and chef office. Delivering the a-la-carte orders, checking the standard and quality if any thing is wrong I do correct them then and there.
Assist my chef de cuisine who is over all in charge of pool, sea breeze and sea food (mivida) kitchen in day to day operation, planning and making of new menu, maintaining the food cost in line as budgeted, special menus for various occasions.










Brasserie kitchen buffet &banquet

الدور الوظيفي:
غيرذلك

يناير 2003 - مايو 2010

يناير 2003 - مايو 2010

as commie 3 and was promoted to commie 1, demichef and finally was promoted to chef de partie in December 2007.Brasserie kitchen serves buffet for breakfast, lunch, dinner and banquet functions and sets special buffet for special occasion (Christmas, New Year, Eid, Easter.) Which also includes live BBQ. On a average brasserie restaurant does a cover of 900 including breakfast, lunch and dinner.


Responsibilities:

As commie 1 I took the charge of the breakfast buffet preparing all the hot food according to the set standard and quality, setting the full buffet before it is open for the guest. Checking the temperature as it should be. Later worked in the theme nights, 7 days we had 7 different theme nights, which includes buffet and also live BBQ based on the theme nights.

As demi-chef within few months of working in theme nights I worked in production where in different span of time worked in soup, vegetable and pasta section, in the later stage of this position I was put to do all the main hot dishes (chaffing dishes food, roasting, all the sauces, appetizers) apart from all this I used to check and write the market and stores needed for the next day and give to my sous chef. Time to time monitor the chiller, freezer if things are over stock and use it of first.

Chef de partie

فبراير 2003 - أبريل 2010

فبراير 2003 - أبريل 2010

الدور الوظيفي:
غيرذلك

chef

يناير 2001 - يناير 2003

Chills Restaurant American Chain Group

الإمارات العربية المتحدة

يناير 2001 - يناير 2003

specially took care of the entire grill item which included of burgers, steaks, grilled fish, fajitas, ribs with a sitting capacity of 350 covers .The menu served, was Mexican & American.


Responsibilities:

Checking day to day mis-en-place and prepare as required for the day.
Following hygiene at all steps while in the kitchen.
Keeping the work area clean and sanitized at all time to avoid any food poisoning.
Checking the expired and following the FIFO method.
Check mis-en-place every morning.
Checking stock in hand and inform the manager items need to order.

الدور الوظيفي:
غيرذلك

التعليم

College Board/ Council/ University

أغسطس 2019

أغسطس 2019

الثانوية العامة أو ما يعادلها، Accounting

الإمارات العربية المتحدة

Xth St. Vincent High& Technical SchoolSt. Lawrence High School Higher Secondary (West Bengal Council)St. Xavier’s CollegeCalcutta University

يونيو 1996

يونيو 1996

الثانوية العامة أو ما يعادلها،

الإمارات العربية المتحدة

I.

Xth St. Vincent High& Technical SchoolSt. Lawrence High School Higher Secondary (West Bengal Council)St. Xavier’s CollegeCalcutta University

يونيو 1996

يونيو 1996

بكالوريوس،

الإمارات العربية المتحدة

I.

Skills

International cusine
Expert
International cusine
Expert
Cooking
Expert
Cooking
Expert
Guest Satisfaction
Expert
Guest Satisfaction
Expert
Staff Supervision
Expert
Staff Supervision
Expert
Food Cost
Expert
Food Cost
Expert
MARKETING
Expert
MARKETING
Expert
NEXT
Expert
NEXT
Expert
QUALITY
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QUALITY
Expert
ENTRENAMIENTO
Expert
ENTRENAMIENTO
Expert
FAST
Expert
FAST
Expert
MICROSOFT OFFICE
Expert
MICROSOFT OFFICE
Expert
MIS
Expert
MIS
Expert
BASIC
Beginner
BASIC
Beginner
BUDGETING
Beginner
BUDGETING
Beginner
INSTRUCTION
Beginner
INSTRUCTION
Beginner
International cusine
Expert
International cusine
Expert
Cooking
Expert
Cooking
Expert
Guest Satisfaction
Expert
Guest Satisfaction
Expert
Staff Supervision
Expert
Staff Supervision
Expert
Food Cost
Expert
Food Cost
Expert

اللغات

الانجليزية

متمرّس

الفرنسية

متمرّس

الهندية

متمرّس